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Journal: Foods, 2024
Volume: 13
Number: 2262
Article:
Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)
Authors:
by
Elena Martínez, Wagner Goncalves Vieira Júnior, Manuel Álvarez-Ortí, Adrián Rabadán and José Emilio Pardo
Link:
https://www.mdpi.com/2304-8158/13/14/2262
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